Home » WESTERN » CHICKEN » Garlic Chilli Chicken Curry

Garlic Chilli Chicken Curry

For Chicken


chicken thigh fillets 6 pc


tandoori paste 2 tbsp
natural yoghurt 2 tbsp
salt & pepper

For Base Gravy


white onions 3 pc
carrot 1 pc
red pepper 1 pc
garlic puree 1 tbsp
ginger puree 1 tbsp
veg oil 2 tbsp 


ground cumin 1 tbsp
ground coriander 1 tbsp
tumeric 1 tbsp

Sauce & Seasoning

tomatoes 1 tin
water 600 ml
salt 1 tsp

For Sauce


white onion 1 pc
garlic 7 cloves 
red chilli 1 pc 
garlic paste 1 tbsp
ginger paste 1 tbsp
ghee/veg oil 3 tbsp


cinnamon stick 1 pc
chilli powder 1 tsp
turmeric 1 tsp
ground cumin 2 tsp
ground coriander 2 tsp
garam masala 2 tsp

Sauce & Seasoning

tomato puree 1.5 tbsp
Indian base gravy 700 ml
salt & pepper
chopped fresh coriander 


  • Cut chicken into large chunks and marinate for at least 2 hours to overnight

  • Grill until nicely charred and cooked through

  • Roughly chop vegetables for gravy

  • Fry the veg with oil until soft 

  • Add all other gravy ingredients boil down for 20 mins then blend 

  • Thinly slice onion, garlic and chilli

  • Heat the ghee in a large pan brown garlic and onion

  • Add red chilli, cinnamon stick, tomato puree and garlic & ginger paste cook out for 2 mins 

  • Add the ground spices, seasoning and base gravy cook out for 10 mins 

  • Add the cooked chicken and reduce to required consistency 

  • Add fresh coriander just before serving




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

Notify of
Inline Feedbacks
View all comments
Scroll to Top